Anybody that can clarify what is an authentic Pittsburgh Steak? I have heard black and blue, another that says use a marinade of tomato juice and steak sauce, another that says coat with oil and spices and then sear it.

If anybody has a killer recipe for one, please hook me up as I know what is on the menu for sunday. Thanks,

This regional favourite began in the steel mills when the practice of the workers was to cook a steak on a cooling piece of steel. Marinate your steaks in tomato juice, stout beer, Heinz 57 steak sauce, Worcestershire sauce, garlic and black pepper.

I work in a steakhouse.I have tried to find the true recipe for awhile.Don't use butane or ather gases directly on the steak.That will make the meat taste like the gas.I use a iron skillet.Heat the skillet as hot as you can get it;white hot if you will.Dip your steak in butter and place on the skillet.This will burn the outside and ,keep the inside rare ,or raw.The story behind a "pittsburgh steak" is that old steel workers in pittsburgh would cook their steaks on the side of the huge vats of molten iron.Hence, burning the outside and,keeping the inside raw.

We did a tomato juice, yuengling, Heinz, etc and Them Some steak seasoning. The key is to marinade early and have that skillet hot as hell. Its gonna make a hell of a mass when you put it on there too.

The bottom recipe is probably true to the original. Im not sure how many steel workers had a marinade going on there. We used a hot plate similar to this on either a burner or a grill (if you have time) Its hard to get it as hot on a grill you can with a burner.

Its gonna be a pain in the ass to clean when your done too. But if you like rare steaks you will love it. The meat in the middle is just supposed to be warm. I have had guys order it almost cold over the years.